Vanilla Éclair and Chocolate Cream Puffs Part 3 - Baking Recipe Video
The Aubergine Chef demonstrates how to make vanilla eclairs and chocolate cream puffs!
Ingredients
Cornstarch 1 ½ oz 3 oz 4 ½ oz
Milk 1# 2 oz 2# 4 oz 3# 6 oz
Whole Eggs 4 oz 8 oz 12 oz
Granulated Sugar 4 oz 8 oz 12 oz
Unsalted Butter 1 ½ oz 3 oz 4 ½ oz
Powdered Sugar 3 oz 6 oz 9 oz
Heavy Cream 1# 2# 3# oz
Vanilla Extract ¼ oz ½ oz ¾ oz
Optional Flavorings:
Chopped Dark Semisweet Chocolate
4 oz 8 oz 12 oz
Directions
Make a slurry with the cornstarch, ½ the sugar, salt, and eggs. Whisk togther.
2. Place milk and remaining ½ of the sugar in a pot and bring to a boil.
3. Temper the slurry (remember that it has eggs in it!) by slowly adding the boiled milk into the cornstarch and
continuously whisking the cornstarch slurry. Add the tempered slurry to the boiled milk. Whisk together.
Bring to a second boil for 1-3 minutes.
4. Take off of the stove and whisk in the butter. Then add flavorings (extracts, liquors, or chocolate chips)
5. Pour into a bowl, cover with plastic wrap, all the way to the surface, then place in the refrigerator to set.
6. Whip together the powdered sugar, heavy cream, and vanilla extract to make whipped cream.
7. When pastry cream is cool remove from the fridge and fold in whipped cream by stirring in 1/3 of the whipped
cream into the pastry cream (to lighten it) then fold in the remaining whipped cream.
This video is a creation of the-aubergine-chef. You can visit theauberginechef for complete recipes, and more videos.
2. Place milk and remaining ½ of the sugar in a pot and bring to a boil.
3. Temper the slurry (remember that it has eggs in it!) by slowly adding the boiled milk into the cornstarch and
continuously whisking the cornstarch slurry. Add the tempered slurry to the boiled milk. Whisk together.
Bring to a second boil for 1-3 minutes.
4. Take off of the stove and whisk in the butter. Then add flavorings (extracts, liquors, or chocolate chips)
5. Pour into a bowl, cover with plastic wrap, all the way to the surface, then place in the refrigerator to set.
6. Whip together the powdered sugar, heavy cream, and vanilla extract to make whipped cream.
7. When pastry cream is cool remove from the fridge and fold in whipped cream by stirring in 1/3 of the whipped
cream into the pastry cream (to lighten it) then fold in the remaining whipped cream.
This video is a creation of the-aubergine-chef. You can visit theauberginechef for complete recipes, and more videos.
Editors Review
Part 3 of the video is the final dish coming together, the baked goodies filled with the creamy yumminess! See the video for more!Chef
